Best 3 Belgian Mayonnaise To Serve With Frites Recipes
In the culinary realm of delectable delights, few pairings can rival the iconic union of Belgian frites and mayonnaise. These golden-brown, twice-fried potato sticks, renowned for their crispy exterior and fluffy interior, find their perfect complement in the velvety embrace of mayonnaise, a rich and tangy condiment that elevates the frites to an irresistible gastronomic experience. This article presents a collection of Belgian mayonnaise recipes, each offering a unique twist on this classic accompaniment. From the traditional to the adventurous, these recipes cater to diverse palates and culinary preferences.
The first recipe introduces the classic Belgian mayonnaise, a fundamental culinary building block that forms the foundation for many other sauces and dressings. With its simple yet essential ingredients of eggs, oil, and vinegar, this recipe guides you through the process of creating a smooth and flavorful mayonnaise that perfectly complements frites.
The second recipe takes a bolder approach, infusing the mayonnaise with the vibrant heat of chili peppers. This spicy mayonnaise adds a fiery kick to the classic flavor profile, creating a taste sensation that is both tantalizing and unforgettable.
For those seeking a more herbaceous experience, the third recipe incorporates fresh herbs, such as parsley, chives, and tarragon, into the mayonnaise. These herbs lend their aromatic qualities to the condiment, resulting in a refreshing and vibrant accompaniment to frites.
The fourth recipe presents a unique variation that incorporates bacon into the mayonnaise. The smoky, savory flavor of bacon adds a delectable richness to the mayonnaise, creating a luxurious and indulgent condiment that is sure to impress.
Finally, the fifth recipe offers a vegan alternative to traditional mayonnaise, crafted using plant-based ingredients such as aquafaba, the liquid from canned chickpeas. This vegan mayonnaise provides a creamy and flavorful complement to frites, catering to those with dietary restrictions or preferences.
THE ONE AND ONLY TRULY BELGIAN FRIES
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
Provided by Ruth Van Waerebeek
Categories Potato Side Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
- Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE
Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called 'Andalouse' that can be best described as vaguely similar to Thousand Island dressing. The sauce makes a great chip dip or vegetable dip as well. We go through so much of it, I double it! My husband's family is Belgian, Flemish to be exact. I am told Flemish is equated with quality. This is a snack that is worth the time and effort! Since this is all about quality, be sure to use firm, fresh potatoes. Bring the sauce to room temperature before serving.
Provided by 6kids3cats
Categories Side Dish Potato Side Dish Recipes
Time 9h10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
- Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
- Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
- Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 43.9 g, Cholesterol 13.9 mg, Fat 44 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 6.3 g, Sodium 322.1 mg, Sugar 2.8 g
HOMEMADE MAYONNAISE FOR POMMES FRITES
Serve this homemade mayonnaise with classic Belgian-style Pommes Frites. A food processor helps make homemade mayonnaise quickly, but a whisk works just as well.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Combine oils in a glass measuring cup. Place egg, mustard, and salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1 1/2 minutes.
- With the machine running, add the oil, drop by drop, through the feed tube, until the mixture starts to thicken (about 1/4 cup oil); do not stop the machine at this point or the mayonnaise may not come together. Add the remaining oil in a slow, steady stream. When all the oil has been incorporated, slowly add the lemon juice. The fresh mayonnaise can be kept, refrigerated in an airtight container, for up to 3 days.
Tips:
- Using fresh, high-quality ingredients is essential for making the best Belgian mayonnaise. Fresh eggs, Dijon mustard, and lemon juice will give you the best flavor.
- Make sure your oil is at room temperature before you start making the mayonnaise. This will help the ingredients emulsify more easily.
- Add the oil very slowly to the egg yolks, whisking constantly. This will prevent the mayonnaise from curdling.
- If your mayonnaise does curdle, don't panic! You can fix it by adding a little bit of warm water and whisking vigorously.
- Taste your mayonnaise as you make it and adjust the seasonings to your liking. You may want to add more lemon juice, Dijon mustard, or salt and pepper.
- Serve your Belgian mayonnaise immediately with frites, or store it in a covered container in the refrigerator for up to 2 weeks.
Conclusion:
Belgian mayonnaise is a delicious and versatile condiment that can be used on a variety of dishes. It's perfect for serving with frites, but it can also be used on burgers, sandwiches, salads, and more. If you're looking for a homemade mayonnaise recipe that's easy to make and full of flavor, this Belgian mayonnaise recipe is the perfect choice.
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